Vanilla Custard with German Red Berry Sauce Rote Grtze
From unswissmiss 11 years ago
- 45 minutes to make
- Serves 4
Homemade vanilla custard is always good; Rote Grütze, German red berry sauce, makes it even better! The sauce - which is not supposed to be very sweet - is also good on its own, or with ice cream, pound cake, pancakes, etc.
Ingredients
- Rote Grütze ingredients: shopping list
- 16 oz frozen strawberries, thawed shopping list
- 8 oz frozen raspberries, thawed shopping list
- 8 oz frozen dark sweet red cherries, thawed and quartered shopping list
- 2 C grape juice or cranberry juice + additional for volume (see instructions) shopping list
- 1/2 C sugar shopping list
- 3 Tbsp cornstarch shopping list
- 1 Tbsp lemon zest shopping list
- 1 Tbsp lemon juice shopping list
- 1 C red wine shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- custard ingredients: shopping list
- 2 C whole milk shopping list
- 2 Tbsp cornstarch shopping list
- 1/3 C sugar shopping list
- 1/4 tsp salt shopping list
- 2 eggs shopping list
- 1 Tbsp butter shopping list
- 2 tsp vanilla extract shopping list
- pinch of nutmeg shopping list
How to make it
- To make the Rote Grütze:
- Puree the strawberries.
- Pour strawberries, as well as any juices that accumulate from thawing the fruit, into a measuring cup. Add enough grape/cranberry juice to total 2 cups.
- Pour mixture into a non-aluminum saucepan. Add an additional 2 C juice, sugar, and cornstarch. Whisk until cornstarch dissolves.
- While whisking, bring mixture to boil over medium heat. Add red wine, lemon juice, and lemon zest, and bring to boil again for 2 minutes. The syrup should be thick.
- Stir in raspberries and cherries. Heat through.
- Remove the pot from stove, cool to room temperature, and chill overnight.
- To make the custard:
- Whisk cornstarch, sugar, and salt together in a heavy-bottomed saucepan.
- Add milk and eggs and whisk until lumps disappear.
- Heat over medium heat, whisking, until the custard thickens. To test whether the custard is thick enough, dip a wooden spoon into the mixture and run your finger through the coating. When the custard is thick enough, the trail will not close back up.
- Take the custard off heat. Whisk in butter, vanilla, and nutmeg. Cool with a plastic sheet pressed to the surface to prevent a skin from forming.
- To serve:
- Spoon Rote Grütze into the bottom of a small dessert bowl or wineglass. Top with an equal amount of vanilla custard.
merlin
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